We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C (350°F). Grease a 23 cm round cake pan and line the bottom with parchment paper.
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add the eggs, milk, vegetable oil, and vanilla extract. Mix until the batter is smooth.
Slowly add the hot water and mix gently. The batter will be relatively thin, which helps make the cake moist.
Pour the batter into the prepared cake pan.
Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for about 10 minutes.
Transfer the cake to a cooling rack and allow it to cool completely before serving.
Want to keep this recipe for later? We can email it to you!
For a richer flavor, use high-quality cocoa powder.
Ensure all ingredients are at room temperature for a smoother batter.
Can I use a different type of flour?
All-purpose flour is recommended for the best texture, but you can try substituting with cake flour for a lighter cake.
How can I make the cake more chocolatey?
Add chocolate chips to the batter or use a chocolate frosting.
Can I make this cake in advance?
Yes, the cake can be made a day ahead and stored in an airtight container.
What can I use instead of vegetable oil?
You can substitute with melted butter or another neutral oil like canola.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
